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🍽️ Crispy Gnocchi with Arugula and Peppers

552 kcal · 30 min · 4 servings

Ingredients

• 800 g mealy-cooking potatoes
• salt
• 1 egg
• 200 g durum wheat semolina
• nutmeg
• 2 bell peppers (red and yellow)
• 40 g arugula (1 handful)
• 100 g crème fraîche
• 2 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• 40 g pine nuts
• 4 tbsp olive oil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for about 35 minutes until tender.
3. 3. Drain the water and peel the potatoes.
4. 4. Press the potatoes through a potato ricer.
5. 5. Let the potatoes steam briefly to cool down.
6. 6. Add an egg and semolina to the potatoes.
7. 7. Season the mixture with salt and freshly grated nutmeg.
8. 8. Knead everything into a smooth dough.
9. 9. Form finger-thick rolls from the dough on a floured work surface.
10. 10. Cut the rolls into pieces about 1.5 cm wide.
11. 11. Roll the gnocchi over the back of a fork to create a groove.
12. 12. Cover the gnocchi with a kitchen towel and let them rest for 10 minutes.
13. 13. Wash the bell peppers.
14. 14. Halve the bell peppers and remove the white membranes and seeds.
15. 15. Dice the flesh of the pepper into small pieces.
16. 16. Sort through the arugula and wash it.
17. 17. Spin the arugula dry.
18. 18. Mix crème fraîche with lemon juice and balsamic vinegar.
19. 19. Season the sauce with a little salt.
20. 20. Toast the pine nuts in a pan without fat until golden brown.
21. 21. Boil the gnocchi in simmering salted water for 2 to 3 minutes.
22. 22. Let the gnocchi drain well.
23. 23. Heat olive oil in a pan.
24. 24. Fry the gnocchi in the pan until crispy.
25. 25. Mix the gnocchi with the crème fraîche sauce and the diced peppers.
26. 26. Divide the mixture among four plates.
27. 27. Garnish the dishes with pine nuts and arugula.

Nutrition per serving

• kcal: 552
• Protein: 15 g · Fett/Fat: 25 g · Carbs: 65 g